Chicken Stock :
2 cups low-sodium chicken broth
1/4 cup rice wine vinegar
2 tablespoons sugar
2 teaspoons kosher salt
2 tablespoons oyster sauce
1/4 teaspoon white pepper
Sauce:
1 cup sugar
3/4 cup white vinegar
Salad
1 1/2 pounds mixed greens
3 Roma tomatoes, diced
1/2 pound snap peas, cut into 1/2-inch slices
3 carrots, julienned
1/4 cup sliced green onions
1/2 cup thinly sliced cucumbers
Asian vinaigrette, to taste
1 cup rice noodles, for garnish
2 tablespoons chopped fresh cilantro, for garnish
Pan Fried Chicken:
2 pounds boneless chicken breast, cut into 1-inch cubes
2 cups all-purpose flour, seasoned with 1/2 teaspoon white pepper and 1 teaspoon salt
1 quart soybean oil
2 tablespoons Chinese Chicken Stock
1/2 cup Pei Wei Sauce
1 tablespoon chili paste
1 teaspoon cornstarch
1. In a saucepan, simmer Chicken Stock ingredients over medium-high heat a few minutes until sugar has dissolved. Remove from heat and cool. In another saucepan, repeat step with Sauce ingredients.
2. In a bowl, add salad ingredients (except rice noodles and cilantro) and toss to coat evenly with dressing.
3. Dust chicken cubes with seasoned flour and shake off excess. Heat soybean oil in a saucepan to 350 degrees, and fry chicken 2 1/2 minutes. When cooked through, arrange chicken on an oven-safe plate lined with paper towels and place in a warm oven.
4. In a wok or sauté pan placed over high heat, whisk together Chicken Stock, Sauce and chili paste. To thicken sauce, mix in cornstarch. Add chicken and toss until evenly coated with sauce.
5. Spoon hot chicken over salad, garnish with rice noodles and cilantro, and serve immediately.
